[citation needed] As white flour was more expensive it became a fashionable indicator of perceived social status and tended to be consumed mostly by the richer classes.
Another factor was that mold and fungus in the grains, which led to several diseases, were significantly reduced in the processing that resulted in white flour.
[clarification needed][3] The decision to choose flour for enrichment was based on its commonality in the diets of those wartime populations, ranging from the rich to the poor.
In 1943, the War Foods Administration issued a temporary ban on non-enriched bread, finally raising enrichment compliance to 100%.
The endosperm contains a large amount of carbohydrates, protein, iron, B vitamins (niacin and riboflavin), and soluble fiber.
Once the endosperm is isolated, it is ground into a fine powder and sifted to remove any remaining fragments of bran or germ.
The final flour product contains a smaller portion of the original nutrients that were present in the seed prior to processing.